Recipe courtesy of Padma Lakshmi
Show: Melting Pot
Save Recipe Print
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
4 servings

Ingredients

Directions

In a casserole set over moderate heat, warm the oil until it is hot. Add the garlic cloves and cook, stirring, until golden. Add the zucchini and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, oregano, lemon pepper, herbes de Provence, and salt and pepper to taste, and cook the mixture, stirring occasionally for 5 minutes more. Add the water, bouillon cubes, bay leaves, and additional salt and pepper to taste, if desired, and simmer the mixture, stirring occasionally, for 15 minutes. Add the couscous and continue cooking, stirring occasionally, until it reaches porridge-like consistency, about 5 to 10 minutes. Add the lemon juice and parsley. Discard the bay leaves. Serve the couscous drizzled with the extra virgin olive oil and dusted with freshly ground pepper.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Couscous Salad with Tomatoes and Mint

Recipe courtesy of Food Network Kitchen

Pappardelle al Cinghiale

Recipe courtesy of Il Pozzo

Root Vegetable Au Gratin

Recipe courtesy of Sandra Lee

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Couscous

Recipe courtesy of Cheryl Smith

Couscous

Recipe courtesy of Amy Finley

Couscous

Recipe courtesy of Stephen Kalt

Couscous

Recipe courtesy of Stephen Kalt

Couscous

Recipe courtesy of Rafih Benjelloun

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.